My children (the oldest two, anyway) have been hounding me for the better part of a year to make their Grandma Bev’s Eggplant Lasagna.
I haven’t until now for two reasons: Number one being that Eggplant intimidated me somewhat. I’d never tried it (or cooked with it) before and Number two, my husband thinks its gross. WELL. There you go.
However, persistence pays off for my kids. Knowing that Dad is still in Key West for another week, they have been bringing up Grandma’s lasagna at every turn, giving me big sad eyes and pouty lip.
I’m such a goob. Of course, I gave in.
Being a huge push-over worked to my advantage this time around, I must say.. Grandma’s Lasagna..is AH-MAZING.
Seriously. I was in LOVE at first BITE.
It truly astounds me how much flavor is packed into this dish. I might’ve been moaning a bit around my fork.
Grandma Bev's Eggplant Lasagna
- 2 Eggplant
- 2 eggs
- 1 tbsp. water
- 2 cups Italian bread crumbs
- Olive Oil
- 1 jar favorite marinara sauce (I used Roasted Garlic Ragu)
- 4 cups Mozzarella cheese
- 1/2 cup parmesan cheese
- Peel eggplant and slice into 1/4 to 1/2 inch sliced long ways. Sprinkle salt over eggplant and place in a colander in the sink to sit for at least 2 hours to release moisture.
- Rinse eggplant with water. Pat dry with paper towels and set aside. Preheat oven to 350 degrees.
- In a plate beat together eggs, salt & pepper to taste and tbsp. of water. Place bread crumbs in a second plate.
- Heat about 2 tbsp. olive oil in a non-stick skillet. Coat eggplant slices first in the egg mixture, then in the breadcrumbs. Place in hot skillet. Brown both sides of eggplant slices.
- Spray a 13 x 9 inch casserole dish with cooking spray and place about 1/4 cup of marinara in the bottom. Spread evenly.
- Layer 6 cooked eggplant slices on the marinara, then about a 1/2 cup marinara sauce, then about a cup of mozzarella cheese. Sprinkle parmesan (about a tablespoon or two) over the mozzarella. Then sprinkle basil and oregano over the cheeses.
- You should be able to layer three times, ending with the cheeses and herbs. Bake uncovered at 350 degrees F. for about 30 minutes or until the cheese is browning and bubbly.
- Serve with garlic bread and salad.